The Overview of Functional Starch

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

“…Improvement of rice grain properties and lowering the glycemic index are the major issue and has attracted the attention of researchers to serve and meet the requirement of more type of consumers including chronic disease patients and diabetes people. Generally, there are three major methods, which include chemical, biological, and physical modifications [18] . Physical modification has recently gained interest due to its simplicity in treatment, non-polluting, and chemical-free, of which ultrasonic modification is an environmentally physical method, high processing efficiency, and safety treatment, is getting more attention in the novel research era [18] .…”

“…Generally, there are three major methods, which include chemical, biological, and physical modifications [18] . Physical modification has recently gained interest due to its simplicity in treatment, non-polluting, and chemical-free, of which ultrasonic modification is an environmentally physical method, high processing efficiency, and safety treatment, is getting more attention in the novel research era [18] . As an innovative, non-thermal, and green technology, ultrasonic uses high-frequency waves (>15–20 kHz) in an aqueous system, creating strong shear forces, high temperature, and free radicals, and could lead to changes in rice grain structure and function.…”

“…Annealing is also known as hydrothermal process which performed by holding starch granules in an excess of water at a mild temperature. In general, the range of temperature that is above the starch’s glass transition temperature and below its gelatinization temperature [18] . The formation of resistant starch as well as the process of re-association has occurred during annealing treatment and the interaction between the starch chains in amorphous and crystalline regions of the granule was also grew up [24] .…”

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

“…In addition, to adjust the digestibility of starch, various enzymatic clean label modified starches have been developed [28,29]. Although various studies have been conducted to investigate the development of modified starch, with specific functional properties caused by chemical, physical, or enzymatic modifications [30], there have been few studies on clean label freeze-thaw-resistant starch.…”